DRIFTWOOD BAR AND GRILL

Name: DRIFTWOOD BAR AND GRILL
Address: 253 HWY 40 W, INGLIS, FL, 34449, US
Rating: 44.2

253 HWY 40 W, INGLIS, FL 34449

License #4800293

🍺 Bar/Pub ℹ️

44.2 Grade F / 100

Failing Health Score

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Latest inspection

June 26, 2026 · 12 findings · 3 critical

Routine - Food

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Quick take

DRIFTWOOD BAR AND GRILL in INGLIS currently holds an InspectFL Health Score of 44.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on June 26, 2026. Across those visits, inspectors documented 72 total violations — 16 critical, 17 major, 39 minor.

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The latest inspection on June 26, 2026 shows 12 observation rows: 3 critical, 2 major, and 7 minor.

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DRIFTWOOD BAR AND GRILL has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cups on dish on prep table beside microwave. An employee discarded the drink during this inspection.
[54-01-5] Evidence of smoking or vaping in an enclosed indoor workplace. Ash tray and cigarettes on table in indoor storage area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire shelving inside walk-in cooler soiled with mold-like substance.
[33-16-4] Open dumpster lid. Lids of dumpster left open. The manager closed the lids during this inspection.
[25-05-4] Single-service articles improperly stored. Box containing wax paper stored directly on floor in exterior storage shed. The manager placed the box on a shelf during this inspection.
[36-50-4] Unclean building components, attachments or fixtures. 1. Floor under equipment and along walls in bar area soiled with dirt and/or debris. 2. Floor inside exterior storage shed soiled with dirt and leaves. An employee swept the floor during this inspection.
[33-31-5] Unnecessary items/unused equipment on the premises. Discarded equipment outside near dumpster.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing raw fish stored on shelf directly above pan containing fully-cooked chicken wings. An employee moved the raw fish away from the chicken wings during this inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler in bar area, near kitchen entrance: sour cream packets (47F - Cold Holding). Manager stated the sour cream has been stored inside this cooler overnight and has not been removed from refrigeration today.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler in bar area, near kitchen entrance: sour cream packets (47F - Cold Holding). Manager stated the sour cream has been stored inside this cooler overnight and has not been removed from refrigeration today. No other TCS foods stored inside this cooler. Manager stated they will use another cooler for sour cream going forward. Stop sale issued.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Bottom edge of deflector plate inside ice machine soiled with mold-like substance.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing "Fabuloso" missing label in bar area. Manager added the proper label during this inspection.

Disposition: Met Inspection Standards
[35A-03-4] Dead roaches on premises. 1. One dead roach on floor beside side door to dining room. 2. Two dead roaches on floor in bar area, near walk-in cooler. All were swept during this inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on top of canned food storage rack in dry storage room.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee with long beard not wearing a beard guard and/or restraint while handling food at cookline.
[33-15-4] Garbage can located outside has no lid or lid open/broken. No lid on trash receptacle in outdoor seating area at front corner of building.
[33-19-4] Garbage on the ground and/or pad around dumpster. Bottles, cans, and paper trash scattered around dumpster and grease receptacle.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle sitting on top of slatted metal pad, directly over soil.
[36-24-5] Hole in or other damage to wall. 1. Small round hole in wall above reach-in freezer in dry storage room. 2. Round hole in wall near exterior door in dry storage room. 3. Large square hole in wall behind ice machine, leading to outside.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Exterior of pizza oven soiled with grease. 2. Exterior of fryers soiled with grease. 3. Hood filters above cookline heavily soiled with grease. 4. Gaskets on reach-in freezer doors throughout rear storage room soiled with mold-like substance.
[33-16-4] Open dumpster lid. Dumpster lid left open.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. 1. Exterior door leading into rear food storage room left open, back door of kitchen leading into the storage room left open as well. 2. Small round hole in wall above reach-in freezer in dry storage room. 3. Round hole in wall near exterior door in dry storage room. 4. Large square hole in wall behind ice machine, leading to outside.
[36-50-4] Unclean building components, attachments or fixtures. 1. Floor at dining room side entrance soiled with dirt and/or leaves. 2. Exterior of hood over cookline soiled with grease and/or food debris. 3. Floor throughout dry storage room soiled with dirt and/or debris.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Inside top of pizza refrigerated make-table: diced tomatoes (51F - Cooling Overnight). Manager stated the tomatoes were diced the previous day and placed into the top of the refrigerated make-table to cool. Manager stated the tomatoes have been stored inside the cooler continuously and have not been removed from the cooler today.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Inside top of pizza refrigerated make-table: diced tomatoes (51F - Cooling Overnight). Manager stated the tomatoes were diced the previous day and placed into the top of the refrigerated make-table to cool. Manager stated the tomatoes have been stored inside the cooler continuously and have not been removed from the cooler today. Stop sale issued n
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Six clam tags not marked with the date the last clams were sold inside ziplock bag provided by manager. Inspector reviewed proper clam tag procedures with manager during this inspection.
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee with painted and/or artificial nails scooped ice without wearing gloves.
[31A-10-4] Equipment drain line draining into handwash sink. Drain pipe from ceiling leading into handwash sink at cookline.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade rusted on top of can storage rack.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for five employees who handle food and/or work in kitchen. Inspector reviewed the employee health reporting agreements with the manager and manager confirmed that all five are still employed in this location and have been employed for more than 60 days.

Disposition: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Coating missing from section of plywood ceiling in rear storage area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board at cookline has deep cut marks.
[35A-03-4] Dead roaches on premises. One dead roach on floor in bar area, beside keg cooler. Employee swept the area during this inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table beside cutting board. Employee removed cup from table during this inspection.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored hanging from oven door handle at cookline. Manager removed tongs from handle during this inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Exterior of equipment at cookline soiled with grease. 2. Hood filters above grill soiled with grease. 3. Top of reach-in freezer in rear storage area soiled with dust. 4. Gaskets on keg cooler in bar area soiled with mold-like substance. 5. Gaskets on reach-in freezer doors in rear storage area soiled with mold-like substance. 6. Bottom-interior of reach-in freezers in rear storage area soiled with food debris.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in bottom of cooler in kitchen near cookline.
[36-50-4] Unclean building components, attachments or fixtures. Exterior of hood above grill soiled with dust.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pan on counter near cookline: pizza sauce (58F - Cold Holding). Employee stated the pizza sauce was in-use one hour prior. Employee stated the pizza sauce is from a can, but has other ingredients added. Inspector had employee move the pizza sauce to a cooler to cool to 41F.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle containing degreaser stored hanging from wire shelf, directly above stack of single-use foam trays. Employee removed spray bottle from the area during this inspection.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallon jug containing milk missing date mark on shelf inside walk-in cooler. Employee stated it was opened on 8/6 and added proper date mark during this inspection.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ ServSafe food manager certification for manager Bobbie Jo Pickett Rice expired on 08/29/2024.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser missing label, hanging from wire shelf in bar area.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Two packages of salmon thawed inside reduced oxygen packaging inside cooler at cookline. Salmon is fully thawed. Package does have a label indicating the salmon must be removed from packaging prior to thawing. Stop sale issued.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gaskets on cooler and freezer doors throughout kitchen soiled with food debris and/or mold-like substance. 2. Exterior of equipment at cookline heavily soiled with grease and/or food debris. 3. Hood filters above cookline heavily soiled with grease. 4. Interior of reach-in freezer in rear storage room soiled with food debris.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag containing raw frozen fish stored on shelf above box containing frozen key lime pie and open bag containing frozen spinach inside reach-in freezer in rear storage room. Manager moved raw fish to the bottom shelf during this inspection.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Two packages of salmon thawed inside reduced oxygen packaging inside cooler at cookline. Salmon is fully thawed. Package does have a label indicating the salmon must be removed from packaging prior to thawing.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One ServSafe certified food manager certificate for Bobbi Jo Pickett Rice expired on 08/24/2024.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. 1. Interior of cooler door at cookline soiled with mold-like substance. 2. Back corner inside keg cooler in bar area soiled with mold-like substance. 3. Interior of door inside ice machine soiled with green substance.
[31A-11-4] Handwash sink used for purposes other than handwashing. Whisk stored down inside handwash sink near cookline. Manager moved the whisk to the warewash area during this inspection.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Gauge on fire extinguisher hanging from wall at kitchen entrance in the red.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Condiment cup without handle stored down inside container of slaw in reach-in cooler at cookline. Employee discarded the scoop during this inspection.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Five packages of salmon inside reduced oxygen packaging completely thawed inside reach-in cooler below grill. Labeling on the packaging does indicate it must be removed from package prior to thawing. Stop sale issued.
[36-73-4] Floor soiled/has accumulation of debris. Floor in outdoor storage area soiled with dirt and leaves.
[08B-38-4] Food stored on floor. Two containers of frying oil stored directly on floor near cookline. Employee removed the oil from the floor during this inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gasket on cooler door at cookline soiled with food debris. 2. Gaskets of freezer doors behind building soiled with mold-like substance. 3. Gaskets of keg cooler doors in bar area soiled with mold-like substance.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside reach-in cooler at cookline: shrimp (65F - Cooling 5 1/2 hours). Shrimp is cooling inside a zipped plastic bag. Employee at cookline stated it has been cooling since approximately 8:30 this morning. Inspector had employee place shrimp on a pan and move the shrimp to a freezer to rapidly cool to 41F. shrimp (65F 3:40, 45F 3:20- Cooling). Stop sale issued.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Inside reach-in cooler at cookline: shrimp (65F - Cooling 5 1/2 hours). Shrimp is cooling inside a zipped plastic bag. Employee at cookline stated it has been cooling since approximately 8:30 this morning. Inspector had employee place shrimp on a pan and move the shrimp to a freezer to rapidly cool to 41F. shrimp (65F 3:00, 45F 3:20- Cooling). Stop sale issued.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Inside reach-in cooler at cookline: shrimp (65F - Cooling 5 1/2 hours). Shrimp is cooling inside a zipped plastic bag. Employee at cookline stated it has been cooling since approximately 8:30 this morning. Inspector had employee place shrimp on a pan and move the shrimp to a freezer to rapidly cool to 41F. shrimp (65F 3:00, 45F 3:20- Cooling).
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Five packages of salmon inside reduced oxygen packaging completely thawed inside reach-in cooler below grill. Labeling on the packaging does indicate it must be removed from package prior to thawing.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention devise missing after splitter at outdoor mop sink.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside reach-in cooler at cookline: shrimp (65F - Cooling 5 1/2 hours). Shrimp is cooling inside a zipped plastic bag. Employee at cookline stated it has been cooling since approximately 8:30 this morning. Inspector had employee place shrimp on a pan and move the shrimp to a freezer to rapidly cool to 41F. shrimp (65F 3:00, 45F 3:20- Cooling). Stop sale issued.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. 1. Cutting board at cookline heavily stained. 2. Deflector plate bottom edge soiled with mold-like substance inside ice machine behind kitchen. 3. Interior of keg cooler in bar soiled with brown substance. 4. Interior walls of microwave at cookline soiled with food debris.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher on wall in kitchen near entrance in red zone.